Try this Pickled Pigs Ears (Tai Heo Ngam Chua) recipe, or contribute your own.
Suggest a better descriptionLip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time. Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool. Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool. Boil the remaining 2 quarts water and drop in the pigs ears. Boil for 20 minutes. Remove the pigs ears and cut them into lengthwise slices 1/4 inch wide. After the sliced pigs ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly. Place the pigs ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate. NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator. Yields 2 quarts From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barrons, 1979. ISBN 0-8120-5309-5
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Serving Size: 1 Serving (2683g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2424 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.1mg | 2 % | |
Potassium 116.1mg | 3 % | |
Total Carbohydrate 604g | 178 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 602.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2424
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